Ratatoulli

2 tbsp olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced (8.3 oz)
1 eggplant , cubed (23 oz)
1 1/2 green bell peppers, coarsley chopped
4 large tomatoes, coarsley chopped, (23 oz)
3 to 4 zucchini, cut inoto 1/4 inch slices (17.9 oz)
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
1/2

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user LEZRAIN.